Steak & Kidney Pie


This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat into a dish that is hermetically sealed with pastry, it can also be easily transported.

Yield: Serves 4.



  • Pastry for 9-inch double pie crust
  • 1 lb. lean stewing beef trimmed and cubed
  • 1 lb. ox kidney cored and chopped
  • 2 tablespoons salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 tablespoons oil
  • 1 large onion chopped
  • 1 cup beef stock
  • Milk for brushing


  1. Heat oil and butter together in pan.
  2. Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.
  3. Add onion to remaining butter in the pan and fry gently until slightly gold.
  4. Add meat back to pan and pour in beefstock, slowly bringing to a boil.
  5. Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
  6. Remove from heat; leave the mixture to stand until it is completely cold.
  7. Roll out half of the pastry on a floured surface, then use it to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out remaining pastry to make a lid.
  8. Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.
  9. Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife.
  10. Flute then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes, or until golden brown.
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